- 300gr/10 1/2oz Puy lentils
- 2 tsp butter
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 1 garlic clove, finely chopped
- 450ml/2 cups water
- 1 bay leaf
- 1/4 tsp dried sage or rosemary
- 225gr/8oz potatoes, diced
- 1 liter/4cups chicken stock
- 1tbsp tomato puree/paste
- 124gr/4oz smoked ham, finely diced
- salt and pepper
- chopped fresh parsley to garnish
Rinse and drain the lentils and check for small stones.
Melt butter in a large saucepan or flameproof casserole over a medium heat. (I used a Le Creuset pot.) Add the onion, carrots and garlic, cover and cook for 4-5 minutes until the onion is slightly softened, stirring frequently.
Add lentils to the vegetables with the water, bay leaf and sage or rosemary. Bring to the boil, reduce heat, cover and simmer for 10 minutes,
Add the stock, potatoes, tomato puree (paste) and ham. Bring back to a simmer. Cover and continue simmering for 25 - 30 minutes, or until the vegetables are tender.
Season to taste with salt and pepper and remove the bay leaf. Ladle into warm bowls, garnish with parsley and serve.
- Other, Soups/Stews